DapperChristmas Menu
We can't accommodate requests outside this menu. Please let us know about your allergies a couple of days before. Sorry no children menu
Voorgerechten / Primi Piatti / Starters €18
GNOCCHI DI PATATE E OUDE KAAS AL RAGU DI CODA ALLA VACCINARA
From the heart of Rome, in the Regola quarter: homemade potato gnocchi with Goude Oude Kaas served in an oxtail ragout
LINGUA CON SALSA VERDE, RAFANO, PEARA’ E INSALATA RUSSA
Ox tongue cooked slowly in a very rich broth and served in thin slices at room temperature with the famous sauces: green parsley sauce, horseradish sauce and the famous Veronese “peara'” made of marrow and breadcrumbs. Alongside also a bit of Russian salad.
MALFATTI CAVOLFIORE VIOLA E BASILICO AL GORGONZOLA
Literally “badly made”, malfatti are a sort of soft vegetarian gnocchi, typically from Brescia, made with purple cauliflower, basil, goat cheese, a little garlic and served with a Gorgonzola cheese-crème
GATEAU NATALIZIO DI RAPE ROSSE ALLA NAPOLETANA CON PROVOLA E FUNGHI
Christmas variant of the famous Neapolitan gateau, made with white and blue potatoes and beetroots with a soft center of ricotta, provola cheese and mixed mushrooms.
TORTINO DI ALICI E SCAROLA
Famous traditional recipe from Rome. A baked tart of fresh anchovy fillets layered with endive cooked with black olives, capers, raisins and hazelnuts
Hoofdgerechten / Secondi / Mains €27,50
MELANZANA ALLA PARMIGIANA
Our famous Melanzane alla Parmigiana! Sliced aubergine, fried in peanut oil, layered with homemade tomato sauce, basil, mozzarella and parmesan, baked in the oven
SEDANO DI VERONA RISOTTATO AL BARBERA E RADICCHIO CON PERE, TALEGGIO E NOCCIOLE
Celeriac in cubes cooked as if a risotto with Barbera red wine and radicchio from Treviso with pears in red wine, hazelnuts and Taleggio cheese
FARAONA RIPIENA AL FORNO
Typical Emilian Christmas roast: Boneless guinea fowl and stuffed with its own meat, cut into cubes, mixed with Italian sausage, apple cubes and citrus peels. Then roast in the oven with white wine and lots of herbs. Served in slices with its rich sauce.
CONIGLIO ALLA CACCIATORA
Rabbit in the hunter’s style, roasted in a little vinegar, with white wine, tomato, garlic and herbs
FILETTO DI PESCE SPADA IN POTACCHIO
A swordfish fillet dusted in flou rand cooked in the pan with white wine, cherry tomatoes and “potacchio” which is a mix of rosemary, garlic, olives and lemon zest, all finely chopped and typical of the Marche
Dessert €8,50
Grand Dessert €28
MONT BLANC
MONT BLANC
Traditional Piedmontese dessert, Mont Blanc is made with a puree of chestnuts, cream and French meringue in the form of the famous mountain
SEMIFREDDO AL CAFFE’ E SAMBUCA
Semifreddo of coffee and Sambuca
TORTA PUTANA CON CREMA AL BRANDY E CIOCCOLATO
A Christmas cake halfway between a Panettone and a Christmas pudding, typical of Vicenza, made of stale bread soaked in Sambuca, Brandy, Grappa and lemon juice, with raisins, diced apples and pine nuts. Served with a ruhm and chocolate cream
CAPRESE AL MANDARINO
My variation on the typical chocolate cake from Capri. This is made with mandarin pulp and almond flour, filled with a cream of mandarin and Grand Marnier and covered with dark chocolate
SEMIFREDDO DI LIMONCELLO E FRUTTI DI BOSCO
Semifreddo of limoncello and forest fruit